Food Flavours: Biology and Chemistry

Tindale, Anne

McGraw Hill

Smoot

McGraw-Hill

Comprehensive and up-to-date, this unique four-volume set offers readers a complete overview of the broad spectrum of general chemistry. It enables them to obtain a basic, yet thorough understanding of matter, the processes it undergoes, the principles that govern it, and the international cast of men and women who have been critical in the development of the science of chemistry. From elements, atoms, and molecules to sterochemistry, spectroscopy, and chemical bonding, its clear and concise explanations provide an illuminating and readily comprehensible introduction. Key presentations include forty element definition articles, each providing basic periodic table information and general information on the element in question. Ninety-five biographical articles deal with prominent chemists, while other articles provide additional historical context, particularly with respect to eighteenth-, nineteenth-, and twentieth-century developments.

Kotz, John C